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Fennel a la Grecque (Greek Fennel Salad)



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  • 2 fennel, large bulbs
  • 2 tablespoons olive oil
  • 1 onion, small and thinly sliced
  • 50 grams dry white wine
  • 1 lemon, juice of
  • 1/2 teaspoon coriander seeds
  • 1 bay leaf
  • 1 sprig Thyme
  • 1 pinch paprika
  • salt to taste


  • 2 lemons, cut crosswise into 1/4inch slices
  • 1/2 cup flat leaf parsley

Recipe's preparation

  1. Remove any hard or discoloured outer layers from the fennel bulbs. Trim and discard the root ends and the feathery tops. Cut the bulbs in half lenthwise, then cut each half into 8 wedges, leaving core intact to keep some shape.

    Put olive oil and onion into TM bowl, and cook for 5 min/Varoma/Counter-clockwise operationspeed 1. Add all other ingredients, season with salt  and cook 15min/100 degrees/Counter-clockwise operation/Gentle stir setting.

    Check if fennel is tender, then transfer to serving dish to cool removing sprig of thyme and bayleaf before serving.


  2. Garnish dish with slices of lemon and parsley leaves.

  3. Describe the preparation steps of your recipe


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  • Thanks for the tip to double

    Submitted by Panoukla on 8. September 2013 - 11:54.

    Thanks for the tip to double the wine, I definitely will be trying this recipe regardless of my comment as it sounds like a dish we will enjoy this summer, just not cooked in the TM.

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  • The 2 bulbs fitted well, and

    Submitted by Byron Williams - Consultant on 7. September 2013 - 23:58.

    The 2 bulbs fitted well, and did cook evenly if a little broken up, but did break up a bit. If doing in frying pan I'd double the quantity of  wine.

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  • I think this is a dish that

    Submitted by Panoukla on 7. September 2013 - 21:12.

    I think this is a dish that would do better cooked in a covered frypan on the stove top. Surely it would be very crowded with two large bulbs and it would more than likely not cook evenly and/or break up and look messy. Sometimes the'old fashioned' way may be the way to go. tmrc_emoticons.;)

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